Determination of aroma compounds in pork broth produced by different processing methods

Wang, Yao; Song, Huanlu; Yu, Zhang; Tang, Jiani; Yu, Dan

doi:10.1002/ffj.3320

Cited by 51 publications

(33 citation statements)

References 15 publications

(19 reference statements)

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“…The method was in accordance with Wang et al with minor modification [38]. After being selected, a manual SPME (Supelco, Inc., Bellefonte, PA, USA) with a 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) SPME fiber was used for volatile extraction after the fiber had been conditioned at 250 °C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Zhou

Liu

et al. 2019

Molecules

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Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAFE) and solid-phase micro-extraction (SPME) and analyzed by gas chromatography-olfactometry mass spectrometry (GC-MS/O). A total of 89 compounds were screened by SPME/SAFE-GC-MS/O with chromatographic columns in 15 brands of samples. Eighty and 54 compounds were respectively identified by SPME- and SAFE-GC-MS/O. Of those, 44 compounds were detected by both methods. Undecanol, (Z)-4-decenal, (E)-2-dodecenal, and 2-nonanone extracted by SAFE were not found in EVOOs before. Eight classes of aroma compounds were identified, including 17 alcohols, 22 aldehydes, 9 ketones, 4 acids, 14 esters, 5 aromatics, 12 alkene, and 6 others. Eleven compounds were identified as the key aroma compounds in alternative brands of EVOOs by SAFE-aroma extract dilution analysis (AEDA). Hexanal, (E)-2-hexenal, (E)-3-hexenol, acetic acid, and (E)-2-heptenal were the common key aroma compounds by AEDA and odor activity values (OAVs). From the cluster analysis of the heatmap, the aroma compounds of all the Spain EVOOs were similar, and there were some differences from the samples of Italy and Greece. It suggested that both the amount and concentration of aroma compounds determine the similarity of aroma in EVOOs.

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Section: Methodsmentioning

confidence: 99%

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Zhou

Liu

et al. 2019

Molecules

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“…Meanwhile, as for the headspace options, the most widely utilized have been dynamic headspace sampling [5] and SPME [6]. Although the choice of the method depends on the type of food and the information being sought [7], among a variety of other factors, SAFE and SPME have frequently been used in a complementary manner in Article Related Abbreviations: AOAC, Association of Official Analytical Chemists; LM, lipases method; SAFE, solvent-assisted flavour evaporation order to obtain a complete profile of the overall flavor compounds [8][9][10][11][12]. SAFE extracts have reportedly been richer in high-molecular weight volatile compounds, while SPME extracts have been richer in low-molecular weight volatile compounds [13].…”

Section: Introductionmentioning

confidence: 99%

Analytical feasibility of a solvent‐assisted flavour evaporation method for aroma analyses in bread crumb

Pico

Oduber

Bernal

2018

J of Separation Science

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The analysis of bread aroma is essential in order to evaluate its quality as well as to improve it. The use of different methodologies for the analysis of volatile compounds lead to varying results. In the present study, the matrix effect, extraction efficiency, limits of detection and quantification as well as the precision of a proposed solvent-assisted flavour evaporation methodology were evaluated for the first time and compared with a reference method, both differing in the distillation step. The repeatability (<8%) and matrix effect (present in 15 of the 31 compounds) were improved with the proposed method but the extraction efficiencies (average of 52%) and the intermediate precision (>15%) were not as required. However, the applicability of the reference method was limited to breads with fat levels <2%. For breads higher in fat, the proposed method represents an alternative for aroma analysis.

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“…Fiber PA works well when its action objects are polar semivolatiles and phenols [13, 22]. DVB/CAR/PDMS and CAR/PDMS are bipolar coating types, which are considered to be more efficient [22], while it is proved that fiber DVB/CAR/PDMS is widely used in aroma analysis of meat products [23, 24], which can extract extensive substances from C 3 to C 20 . Six kinds of volatile components of pepper chicken soup were absorbed by five kinds of fibers (Figure 2).…”

Section: Resultsmentioning

confidence: 99%

Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis

Geng

Zhan

Tian

et al. 2019

International Journal of Analytical Chemistry

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A single-factor gradual optimization method was developed in this experiment in order to improve the headspace solid-phase microextraction (HS-SPME) effect of volatile compounds in pepper chicken soup. The different extraction conditions included fibers with different coating materials, sample volume, extraction temperature, and extraction time. The total peak areas and the numbers of valid peaks were compared and analyzed as the indicators of condition optimization. Gas chromatography-mass spectrometry (GC-MS) results showed that the four factors all have significant impact on the extraction effect of volatiles in pepper chicken soup. Using the principal component analysis (PCA), the optimal conditions of HS-SPME were inferred below: an extraction fiber of 50/30μm DVB/CAR/PDMS, a sample volume of 7 g, an extraction temperature of 65°C, and an extraction time of 30 min. Compared to the original extraction conditions, the optimized conditions were especially advantageous for the comprehensive analysis of volatiles, which could be potentially used in further study of soup.

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Determination of aroma compounds in pork broth produced by different processing methods

Cited by 51 publications

References 15 publications

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Analytical feasibility of a solvent‐assisted flavour evaporation method for aroma analyses in bread crumb

Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis

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